The food I make, the food I find, the bowls I lick

Black Forest Clafouti

Cherry Clafouti seems to be the most classic of Clafoutis, and while I’m most usually a classic girl at heart, now and then I like to laugh in the face of danger, flirt with the wild side and generally throw caution to the thermal currents of a hot oven. Mr P was sitting on the couch yesterday afternoon and had a sudden craving for chocolate when the thought came over me. What could possibly be yummier than fresh, sweet black cherries and the smooth, slightly bitter velvetiness of dark chocolate mixing in one sensual mouthful? Thankfully, we always keep some good chocolate in the house, Just In Case.

It being about the right time for afternoon tea, I snatched the bar of chocolate right from his hands, dashed into the kitchen and whipped up a dish of Clafoutis with Bing cherries and Cote d’Or dark 70% chocolate. The recipe for the batter I borrowed from Ceres & Bacchus but used 3 cups of dark Bing cherries, with the pits still in, and about 80g of Cote d’Or Noir de Noir 70%, chopped. Serve with fresh, whipped cream and a cup of Ceylon for the ultimate tea time treat.